Three Methods for Storage and Preservation of Bamboo Shoots
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1. Buy fresh and quality bamboo shoots. The fresh and tender bitter bamboo shoots are required to have a smooth, golden-colored shell with no visible insects. The tips of the ear tip of the bamboo shoots are green and free from shedding. If the ear leaves are detached without color, the meat in the shell has decayed and deteriorated. The bulk of bitter bamboo shoots is a solid, empty tube. It is imperative to shoot the bamboo shoot by hand instead of digging bamboo shoots. To use bamboo shoots, use a thumb to spread bamboo shoots that are easy to reach. General bamboo shoot diameter 2 ~ 4cm, bamboo shoot length 40 ~ 50cm, shoot diameter 4 ~ 6cm, shoot length 40 ~ 50cm. If it is too long, bamboo shoots are old and of poor quality and cannot be used.
2. Steaming and fresh-keeping. The selected bamboo shoots will be peeled and processed as soon as possible. Sharp bamboo shoots will be cut off with a sharp knife. Be careful not to cut bamboo shoots. Then peel off all the bamboo shoots by hand and use sharp knives to clean the bamboo shoots. First, boil the water in the steamer, and then steam the bamboo shoots in the steamer for 15-20 minutes. Take out the steamed bamboo shoots, cool, sprinkle a little salt on the surface of the bamboo shoots, press it for 1 to 2 hours with a wooden board, squeeze out too much moisture from the bamboo shoots, remove the bamboo shoots to dry the surface moisture, and place them neatly and cleanly. Inside the food preservation bag, seal the bag mouth. Each bag of bamboo shoots 1 ~ 2kg, into the refrigerator or freezer, the temperature is adjusted to 0 °C or less, take out the thawed food when eating, bitter bamboo shoots still maintain a clear fragrance.
3. Chaozhi refrigeration and preservation. The fresh bamboo shoots are peeled off the shell, and the tender shell meat is washed and sliced. Bamboo shoots 4cm or less in diameter, obliquely cut into 1.5 to 2mm thick oval slices, bamboo shoots more than 4cm in diameter, first cut in half lengthwise, and then cut into semi-circular thin slices. Put the bamboo shoots into a container such as a cylinder or a pot, and mix the appropriate amount of salt and mix well. After 1 to 2 hours, filter out the stained water. Heat the wok into high-quality lard, press 1kg bamboo shoots with 50g lard, put the bamboo shoots over and stir fry, then stir the pot to cool in a spacious appliance, dry it to excess moisture, and then reload it. Into the clean food preservation bag, sealed bag mouth. Packed into 0.5 ~ 1kg pouches, convenient for feeding, storage and packaging, and then placed in the refrigerator or freezer to refrigerate, with the use of the take. The bamboo shoots preserved by this method are delicious and fresh, with a shelf life of over 18 months.
4. Canned storage preservation. The kimchi jars, jars, bottles, and other containers with necks containing water tanks are selected to be able to hold 5 to 10 kg as the most suitable. According to the first two methods, bitter bamboo shoots are made into bamboo shoots or bamboo shoots, packed in clean cans, squeezed tightly, and the container mouth is reserved for appropriate space, and then washed bamboo shoots, palm leaves, grasshoppers, etc. are used. Seal the mouth of the container, cover it again, and finally slowly fill the cover with water to submerge the edge of the cover to isolate the convection of the air from the container with the outside world. If there is no container with a sink, you can select another one and place the can in the sink. Then, fill the tank with water and submerge the tank. The water depth cannot exceed the tank filling. After each feeding, attention should be paid to the addition of fillers, and water, water injection, and inspection should be frequently performed to prevent the bamboo shoots from deteriorating due to water leakage. The law can guarantee the quality for 12 months.